How to make it

In a small saucepan, combine the garlic and 1 cup water; bring to boil. Reduce heat and simmer 10 minutes. With a slotted spoon, transfer the garlic and 2 tablespoons of the cooking liquid to a food processor. Add the ricotta and yogurt; puree. Transfer to a bowl; stir in the chives, salt and pepper. Refrigerate, covered, at least 2 hours. Stir again before serving.